- 200g butter, softened
- 1 cup caster sugar
- 3 eggs
- 225g self-raising flour
- 1 tsp finely grated lemon zest
- ¼ cup lemon juice
- ¼ cup milk
- 425g can Wattie's Boysenberries in Syrup
- 1 Tbsp cornflour
- 300mL cream, whipped
- Preheat the oven to 180°C and line a 20cm round cake tin with baking paper.
- Place the butter and caster sugar in a bowl and beat with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well between each addition. Sift in the flour and fold until combined. Fold in the lemon zest and lemon juice then fold in the milk.
- Pour the batter into the prepared cake tin and bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 15 minutes to cool slightly.
- Meanwhile, prepare the Boysenberry Sauce. Place the boysenberries and syrup into a small saucepan and mash roughly with a potato masher. Bring to the boil then simmer for 5 minutes to reduce the syrup slightly. Combine the cornflour with 1 Tbsp water, add to the boysenberries and cook, stirring, for 2 minutes until the sauce boils and thickens. Cool slightly.
- Using the handle of a wooden spoon, poke holes in the top of the cake at 3 cm intervals. Spoon approximately ½ of the Boysenberry Sauce into the holes, using the wooden spoon to help push the sauce to the bottom of each hole. Set the cake aside to cool completely.
- Remove the cake from the tin and place onto a serving plate. Spread the whipped cream over the top of the cake and drizzle over the remaining Boysenberry Sauce. Cut into slices to serve.